Charred Corn and Shishito Pepper Salad

By: Takumi Taco

Mark and Derek's Charred Corn and Shishito Pepper Salad with Citrus-Soy Vinaigrette

Ingredients:

8 ears sweet corn, husked

1/3 cup olive oil

Kosher slat and freshly ground black pepper

12 shishito peppers (about 3 ounces)

1/2 cup sliced scallions, cut thinly at an angle, plus more for garnish

1 carrot, grated

1 ripe beefsteak tomato, diced

1 cup shelled edamame (frozen is fine)

1 avocado, pitted, peeled, and diced

1 clove garlic, grated

1 recipe Citrus-Soy vinaigrette (recipe follows)

1/4 cup packed chopped shiso leaves (substitute fresh basil, mint, or a mix of the two), plus more for garnish

1/4 cup fresh cilantro leaves

Citrus- Soy Vinaigrette

Ingredients:

  • 5 tablespoons soy sauce

  • 1/4 cup fresh lime juice (2 limes)

  • 1 1/2 tablespoons yuzu juice

  • 1 tablespoon rice vinegar

  • 1 tablespoon mirin

  • 1/3 cup olive oil

Directions:

  1. Heat a grill, or a grill pan.

  2. Brush each ear of corn with olive oil and season with salt and pepper.

  3. Place the corn on grill and cook until charred, about 3 minutes per side.

  4. When cooled, hold each ear of corn vertically in a shallow bowl and use sharp knife to cut the kernels off from top to bottom.

  5. Rub the shishito peppers with olive oil and grill until slightly charred, 3 to 4 minutes per side.

  6. When cooled, cut off the stems, remove the seeds, and slice into 1/4 inch pieces.

  7. In a mixing bowl, toss the corn and shishito peppers with the scallions and carrot.

  8. Add the tomato, edamame, avocado, and garlic and toss with vinaigrette.

  9. To serve: season with salt and pepper, and garnish with scallions, shiso, and cilantro.

Vinaigrette Directions:

  1. In a small bowl, whisk together the soy sauce, lime juice, yuzu juice, vinegar, and mirin.

  2. Slowly whisk in the olive oil, pouring it in a thin continuous stream, until incorporated.

courtesy of Takumi Taco

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